Lahmacun (Turkish Pizza)

🧂 Ingredients

• 500 g All-purpose flour(Plus extra for dusting)
• 1 tsp Active dry yeast
• 250 ml Warm water(Around 40-45°C (105-115°F))
• 1 tsp Salt
• 400 g Ground lamb(80/20 lean-to-fat ratio is ideal for flavor)
• 1 medium Onion(Finely grated or minced)
• 2 medium Tomatoes(Peeled, seeded, and finely diced or grated)
• 2 tbsp Red pepper paste (Biber Salçası)(If unavailable, use tomato paste mixed with a pinch of smoked paprika)
• 2 cloves Garlic(Minced (optional, but recommended))
• 1/2 bunch Fresh parsley(Finely chopped, plus extra for serving)
• 1 tsp Cumin powder
• 1/2 tsp Red pepper flakes(Adjust to taste)
• to taste Salt
• to taste Black pepper
• 2 Lemon(Cut into wedges for serving)
• for serving Sumac

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a small bowl, combine the warm water and yeast. Let it sit for 5-10 minutes until foamy. In a large bowl, whisk together the flour and salt. Pour the foamy yeast mixture into the flour and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.

   ⏱️ 1 hour 30 minutes
2. 2

   Prepare the topping: While the dough is rising, combine the ground lamb, grated onion, diced tomatoes, pepper paste, minced garlic (if using), chopped parsley, cumin, red pepper flakes, salt, and black pepper in a medium bowl. Mix thoroughly with your hands until all ingredients are well incorporated. The mixture should be moist but not watery.

   ⏱️ 15 minutes
3. 3

   Preheat the oven: About 20 minutes before the dough is ready, preheat your oven to its highest setting, ideally 250°C (480°F). If you have a pizza stone or steel, place it in the oven to heat up.

   ⏱️ 20 minutes
4. 4

   Shape and top the lahmacun: Once the dough has risen, punch it down gently. Divide the dough into 8 equal portions. On a lightly floured surface, take one portion of dough and roll it out as thinly as possible into an oval or rectangular shape, about 25-30 cm (10-12 inches) long. Transfer the rolled-out dough to a piece of parchment paper. Spread a thin, even layer of the lamb mixture over the dough, leaving a small border. Repeat with the remaining dough portions and lamb mixture.

   ⏱️ 20 minutes
5. 5

   Bake the lahmacun: Carefully slide the parchment paper with the lahmacun onto the preheated pizza stone/steel or directly onto the oven rack. Bake for 10-12 minutes, or until the edges are golden brown and crispy, and the lamb topping is cooked through and slightly browned. Bake in batches if necessary.

   ⏱️ 10-12 minutes per batch
6. 6

   Serve: Remove the lahmacun from the oven. Immediately sprinkle with fresh parsley and a squeeze of fresh lemon juice. Add a pinch of sumac if desired. Roll up the lahmacun tightly and enjoy while hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the crispiest base, ensure the dough is rolled extremely thin, almost translucent.
• ✓Don't overload the dough with the meat mixture; a thin layer ensures even cooking and prevents sogginess.
• ✓Lahmacun is best enjoyed immediately after baking for optimal texture and flavor.
• ✓If you don't have a pizza stone, a heavy baking sheet preheated in the oven can also work.

🔄 Variations

• Add finely chopped green or red chilies to the meat mixture for a spicy kick.
• For a vegetarian version, substitute the lamb with a mixture of finely chopped mushrooms, bell peppers, onions, and herbs, seasoned similarly.

🥗 Nutrition

Per serving